Page 11 - 2025 ITS Correspondence Catalogue

SERVICE INDUSTRIES

CHEF’S STARTER KETE RESPONSIBLE MIXOLOGY

Level: 3 Level: 3
Credits: 12 Cost $195 Credits: 5 Cost $140

- Theory: Yes - Theory: Yes
- Practical: No - Practical: No

A great introduction for anyone who wants a career in the A taster for anyone wanting to work in the hospitality industry.
kitchen.
Learn knowledge of alcoholic and non alcoholic beverages
Gain an understanding of the culinary products and terms and how these are presented in the industry. Understand
used in the industry. Learn about the safe food practices the importance of being a responsible host to keep your
required for all food handlers, which is a requirement customers, staff and community safe.
under the Food Act 2014.
In this course you will learn how to:
In this course you will learn how to: • Learn what it means to be a responsible host
• Understand food safety measures as required by the • Understand the importance of keeping your customers
Food Act 2014 and community safe
• Know compliance requirements for a Food Control • Gain valuable knowledge relevant to the Hospitality
Plan industry and any Licensed Premise
• Know correct and safe food practices and control • Develop effective communication skills and ways of
methods used in the industry defusing a diverse range of situations ie. Identifying
• Be able to identify contamination hazards in a food intoxication
business • Understand the legal requirements of the Sale and
• Have a very good understanding of methods used Supply of Alcohol Act 2012
to control hazards that cause food-borne illness and • Know the characteristics of the different alcoholic and
food spoilage non-alcoholic beverages available and how these are
• Maintain effective personal hygiene and correct presented in the industry CORRESPONDENCE
practices when working with food • Learn the tools and equipment used for service of
• Understand the critical control points in a food beverages
business and be able to take corrective action if • Learn preparation methods for a range of beverages,
required. including cocktails and mocktails
• Know the importance of food safety principles and
the requirements for safe food.
• Know culinary products, terms used and food NZQA unit 4645 v10 | 2 credits
preparation methods Demonstrate knowledge of maintaining a responsible drinking
• Have a basic understanding of the characteristics of a environment as a server in a licensed premise
broad range of foods, dressings and sauces
• Understand key ingredients and common uses for NZQA unit 14420 v8 | 3 credits
variety of common foods and dishes Demonstrate knowledge of alcoholic and non-alcoholic
beverages
NZQA unit 18497 v9 | 8 credits
Demonstrate knowledge of culinary products and terms

NZQA unit 168 v7 | 4 credits
Demonstrate knowledge of food contamination hazards,
and control methods used in a food business
CORRESPONDENCE PACKAGES 11